Low Fat Chocolate Mocha Cake
Indulge in a guilt-free treat with this Low Fat Chocolate Mocha Cake, a delightful fusion of rich chocolate and bold coffee flavors. This recipe uses wholesome ingredients like unsweetened applesauce and low-fat buttermilk to deliver a moist, tender cake with significantly reduced fat content. Whipped egg whites add a light, airy texture, while a touch of instant coffee granules enhances the depth of the chocolatey goodness. Perfectly sweetened with just three-quarters of a cup of sugar, this cake is a satisfying yet health-conscious dessert option. Ready in under an hour, it’s ideal for any occasion—serve it dusted with powdered sugar or accompanied by a dollop of low-fat yogurt for an added touch of elegance. Perfect for coffee lovers and health-conscious dessert enthusiasts alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.3 cups Unsweetened cocoa powder
- 0.75 cups Granulated sugar
- 1 tablespoon Instant coffee granules
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cups Low-fat buttermilk
- 0.5 cups Brewed coffee (cooled)
- 0.5 cups Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 2 pieces Egg whites (from large eggs)
- Cooking spray
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan lightly with cooking spray and dust with a light coating of cocoa powder, or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, instant coffee granules, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix the low-fat buttermilk, brewed coffee, unsweetened applesauce, and vanilla extract until thoroughly combined.
Using a stand mixer or handheld mixer on low speed, gradually add the wet ingredients into the dry ingredients. Mix until just combined and no dry streaks remain. Avoid overmixing.
In another clean bowl, whisk the egg whites until they form soft peaks. Gently fold the whipped egg whites into the batter using a spatula, being careful not to deflate them.
Pour the batter into the prepared cake pan, spreading it evenly using a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before serving.
Optional: Dust the cooled cake lightly with powdered sugar or serve with a dollop of low-fat yogurt for an extra touch.
Nutrition Facts
Calories |
1572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 2% | |
| Sodium | 2204 mg | 96% | |
| Total Carbohydrate | 359.1 g | 131% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 172.7 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 345 mg | 27% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2126 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
